Tandoori chicken is a bold, flavor-packed chicken recipe marinated in Greek yogurt, lemon, garlic, ginger, and tandoori spices, then roasted until juicy with lightly charred edges. It's an easy way to get that classic tandoori flavor at home without a tandoor.
A Quick Look at the Recipe
✅ Recipe Name: Tandoori Chicken
🕒 Ready In: ~45 minutes, plus marinating
👪 Serves: 6
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Chicken thighs, Greek yogurt, lemon juice, garlic, ginger, tandoori spice mix
📖 Dietary Info: Gluten-free, low carb
👌 Difficulty: Easy - marinate then roast
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The yogurt marinade keeps the chicken tender while the spices bring that warm, smoky flavor that pairs perfectly with fresh lemon and herbs. It's a great make-ahead dinner because the longer it marinates, the better it tastes.
Serve it with simple sides like Sautéed Broccolini, Sourdough Flatbread, Cilantro Lime Cauliflower Rice, or Avocado Tomato Cucumber Salad.
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Why You'll Love this Tandoori Chicken:
Big Tandoori Flavor: The spice mix brings that warm, smoky flavor with minimal effort.
Juicy and Tender: Greek yogurt and lemon help tenderize the chicken so it stays moist and flavorful.
Great Make-Ahead Dinner: Marinate it ahead of time, then roast when you are ready for an easy dinner.
Crispy Charred Edges: Roasting at a high temperature gives the chicken crisp skin and lightly charred edges.
Key Ingredients:
- chicken thighs. Skin-on, bone-in thighs stay juicy and flavorful during roasting. Drumsticks also work well.
- greek yogurt. Acts as a tenderizer and creates a creamy base for the marinade. Use full-fat yogurt for best results.
- olive oil. Helps carry the spices and promotes browning. Neutral oils like avocado oil can also be used.
- tandoori spice. A mix of warm spices like cumin, coriander, paprika, turmeric, and cayenne. Use store-bought or homemade tandoori spice.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Chicken option: Boneless thighs work too, but reduce the cook time and check early so they do not dry out.
- Spice level: If your tandoori spice mix is mild, add a pinch of cayenne for more heat.
- Add more color: Stir in a teaspoon of paprika for deeper color and a slightly smokier flavor.
- No fresh ginger: Use 1 teaspoon ground ginger if needed, but fresh ginger gives the best flavor.
- Grill option: Cook on a grill over medium-high heat until charred and cooked through for a more traditional finish.
How to Make Tandoori Chicken:
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, ginger, and tandoori spice until smooth.
- Pat chicken thighs dry with paper towels. Make 2-3 shallow slits in each piece to help the marinade penetrate.
- Add chicken to the bowl and coat thoroughly with marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack.
- Roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F and skin is crisp with charred edges.
- Remove from oven and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro if desired.
Recipe Notes & Tips:
- Pat the chicken dry first: Dry chicken helps the marinade cling better and helps the skin crisp in the oven.
- Cut shallow slits: A few slits let the marinade soak in deeper so the chicken tastes flavorful all the way through.
- Marinate longer for best flavor: Two hours works, but overnight gives the most authentic tandoori taste.
- Use a rack: Roasting on a wire rack helps hot air circulate so the skin browns and crisps instead of steaming.
- Rest before serving: Let the chicken rest for 5 minutes so the juices stay in the meat when you cut into it.
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How to Store:
Refrigerator: Store cooled chicken in an airtight container for up to 4 days.
Reheating: Warm in a 350°F oven for 10-12 minutes or in a skillet over medium heat until heated through. Avoid microwaving, which can make the skin rubbery.
Freezer: Freeze cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving for the freshest flavor.
Tandoori Chicken FAQs:
Marinate tandoori chicken for at least 2 hours for good flavor. For the best taste and tenderness, marinate it overnight so the spices fully soak into the chicken.
It depends on the spice blend. Store-bought mixes vary, but you can adjust heat by adding or reducing cayenne or chili powder.
Tandoori chicken is usually gluten-free, but it depends on the tandoori spice mix you use. Check the label on your spice blend to confirm it does not contain gluten or added fillers.
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Tandoori Chicken
Ingredients
- 2 pounds chicken thighs, skin-on bone-in
- 1 cup greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- ¼ cup tandoori spice mix
Instructions
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, ginger, and tandoori spice until smooth.
- Pat chicken thighs dry with paper towels. Make 2-3 shallow slits in each piece to help the marinade penetrate.
- Add chicken to the bowl and coat thoroughly with marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack.
- Roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F and skin is crisp with charred edges.
- Remove from oven and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro if desired.
Nutrition
Notes
- Pat the chicken dry first: Dry chicken helps the marinade cling better and helps the skin crisp in the oven.
- Cut shallow slits: A few slits let the marinade soak in deeper so the chicken tastes flavorful all the way through.
- Marinate longer for best flavor: Two hours works, but overnight gives the most authentic tandoori taste.
- Use a rack: Roasting on a wire rack helps hot air circulate so the skin browns and crisps instead of steaming.
- Rest before serving: Let the chicken rest for 5 minutes so the juices stay in the meat when you cut into it.
Sara says
This tandoori chicken was so flavorful and easy to make! The spices came together perfectly and it turned out great. I’ll definitely be making this again soon.